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Country Ribs With Onions, Apples, And Sauerkraut

While sauerkraut, literally “sour cabbage”, is though of as a European culinary tradition, it was a staple food more than 2,000 years ago in China, where it was fermented in stoneware crocks with rice wine and salt. It made its way to Europe along the spice route, and the countries along the North Sea, especially Germany and Poland, adopted it. Sauerkraut has a sour tang that complements the sweetness of pork perfectly. Do not buy canned or jarred sauerkraut; opt for the fresh kraut in bags, found in the deli section. Serve these ribs with mashed or boiled parsley potatoes, cranberry sauce, and some creamy horseradish.
Ingredients
  Country style pork ribs 3 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
  White onions 2 Medium, sliced 1/4 inch thick
  Tart cooking apples 2 Medium, peeled, cored and sliced 1/4 inch thick
  Sauerkraut 2 Pound, rinsed and drained (fresh)
  Caraway seeds 1⁄2 Teaspoon
  Apple juice/Dry white wine 1⁄2 Cup (8 tbs)
  Beef broth/Vegetable broth 1⁄4 Cup (4 tbs)
Directions

Grease the bottom of the slow cooker with some butter or oil. Season the ribs with salt and pepper. Layer in the onions, apples, ribs, and sauerkraut. Sprinkle with the caraway seeds and pour the juice and broth over everything. Cover and cook on LOW until tender and the meat starts to separate from the bone, 8 to 9 hours. Serve immediately.

Cooker: Large round or oval
Setting and cook time: LOW for 8 to 9 hours

This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.

Recipe Summary

Cuisine: 
American
Servings: 
4

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